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Thursday, March 14, 2013

Blueberries Yogurt Muffin 蓝莓干奶酪马芳

The other day i made this muffin for afternoon tea. Because I wanted to use this lovely liners and dried blueberries that given by my blogger friends (Thanks friends !!)

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very very sweet and natural dried blueberries from Canada..﻿
you may replaced with fresh blueberries or use dried cranberries if you are not able to find this.

don't need a mixer to mix the batter, quick and easy..

I could not detected the yogurt taste in this muffin, but the texture of this muffin is less sweet, dense, soft and moist (keep till next day the better ) ..But we find the cake taste is a bit plain when we were not biting together with dried blueberrie, maybe next time i will add some lemon zest..

43 comments:

Hi Sonia I think I like to try this one day....any cakes that uses yogurt, buttermilk or sour cream I sure love it because the texture would wouldturn out soft or moist. And moreover this recipe you adapted from....(oh the chinese words I do not know how to pronouce but I know this teacher is a good pastry chef, so any recipe from her is sure good, right?)

This recipe from 孟老师 is one of my favaroute muffin recipes when I need a quick fix coz it yields very soft muffin and very easy to make. My son likes it a lot too. I do agree that the muffin itself is quite plain in taste, I usually add few drops of vanilla extract, if not I will use flavoured yogurt and reduce the sugar.